Crispy Honey Lotus Stem Recipe | Crispy Lotus Stem With Honey Chilli Recipe

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Crispy honey lotus stem is a side dish that is prepared with a lotus stem as a main ingredient. Also known as kamal kakri, lotus stem is the edible portion of the lotus flower that grows under water. High in fibre and proteins, the chlorophyll in lotus stem acts as an antioxidant that fights cancer away.

Lotus stem is also known to strengthen the respiratory system of the human body. It can be eaten in the form of a salad or cooked to a scrumptious and healthy vegetable that can be enjoyed with chapatti or rice. It is mainly cooked in the Northern parts of India but it is now becoming a part of Chinese and Asian cuisines as well.

Here is our version of the very nutritional Lotus Stem.

CRISPY HONEY LOTUS STEM RECIPE | CRISPY LOTUS STEM WITH HONEY CHILLI RECIPE | HONEY CHILLI LOTUS STEM RECIPE

Crispy Honey Lotus Stem Recipe | Crispy Lotus Stem With Honey Chilli Recipe | Honey Chilli Lotus Stem Recipe

Prep Time

20 Mins

Cook Time

30M

Total Time

50 Mins

Recipe By: Chef Choong Chew Loon

Recipe Type: Side dish

Serves: 4

Ingredients

• Dry red chilli - 500 g

  Scallion - 8

  Sliced ginger - 3 pieces

  Honey - 1½ tbsp

  Red chilli sauce - 4 tbsp

  Tomato ketchup - 2 tbsp

  Soya sauce dark - 1 tbsp

  Salt to taste

  Pepper powder - 1 tbsp

  Oil (for frying and sautéing) - 1 tsp

  Corn flour - 1 cup

How to Prepare

• 1. Wash the lotus stem thoroughly in flowing water, peel it and then cut it into thin slices.
  2. Once cut, wash the slices in running water again and put it aside in a sieve and let the water rinse off.
  3. Now, in a bowl, mix corn flour and salt. Mix them well enough, so that the salt is uniformly spread with the flour mixture.
  4. Take the washed and sliced lotus stem and dust them in the above made corn flour and salt mixture.
  5. Take a clean wok. Add sufficient amount of refined oil for deep frying the dusted lotus stem in the wok.
  6. Heat the oil and deep fry the dusted slices till they turn golden brown.
  7. Be careful of not frying the stems on a high temperature.
  8. For the sauce, take another wok. Add 15 ml of oil in it.
  9. Sauté sliced red chillies and ginger in 15 ml of heated oil in the wok.
  10. Add chilli sauce, soya sauce, and tomato ketchup to the mixture and let it cook.
  11. Then, add honey, salt, and black pepper to the sautéed mix. Mix it well and let it cook on low flame.
  12. Mix all the ingredients well and continue sautéing for some time.
  13. Keep on stirring the mixture to avoid it from sticking to the base.
  14. Once cooked properly, add the deep fried, golden brown lotus stem to the sautéed mixture.
  15. Toss the slices.
  16. Mix the slices in the sauce, ensure that the sauce evenly coats the lotus stem slices.
  17. Garnish the dish with scallions and serve hot.

Instructions

• 1. This dish can be served as a starter or as a side dish in the full meal.
• 2. Similar dishes can also be made using baby corn, raw banana, potato sticks, and sweet potato.
• 3. Crisp water chestnut made by the similar method is also one of the favourites.

Nutritional Information

• Serving size - 1 serving
• Calories - 1415 cal
• Fat - 44 g
• Protein - 36 g
• Carbohydrates - 218 g
• Sugar - 27 g
• Dietary fibre - 17 g